Moroccan Chicken with Apricots and Olives, Israeli Couscous and Chermoula

Boneless skinless chicken thighs are marinated with fresh ginger, toasted cumin, coriander and garlic, then roasted hot. We pile the roasted chicken on a bed of Israeli couscous and toss it all together with an apricot, olive and shallot relish. We send a North African condiment called Chermoula on the side... toasted spices, fresh herbs, thinly sliced shallots and marinated cherry tomatoes, all pounded together with olive oil for a rustic, bold, herby dressing to drizzle and dab however you wish. Serves 3-4.